Slow cooker berry pudding Recipe Gluten-free and dairy-free (casein-free).

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ORGANIC INGREDIENTS

Berries:

• 60 g (1/2 cup) maple sugar
• 260 g (2 cups) fresh or frozen strawberries *
• 230 g (2 cups) fresh or frozen raspberries *
• 230 g (2 cups) fresh or frozen blueberries *

Dough:

• 195 g (1 1/3 cup) all-purpose flour "La Merveilleuse"
• 10 ml (2 tsp) baking powder
• 1 ml (1/4 tsp) salt
• 2 large eggs (110 g)
• 125 g (1/2 cup) plant-based milk substitute**
• 175 g (1/2 cup) honey
• 50 g (1/4 cup) light olive oil
• 7,5 ml (1 1/2 tsp) vanilla extract

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PREPARATION

1. In a bowl, combine all the berries then spread across the bottom of an oiled slow cooker dish. 
2. In a small bowl, combine flour, baking powder and salt. Set aside.
3. In a large bowl, whisk together the eggs, milk substitute, honey, oil, and vanilla until frothy.
4. Mix the dry ingredients into the liquids and beat until thickened (about 1 minute).
5. Cover the slow cooker dish with a dry dish towel folded in half, then put on the lid. 
6. Cook on high heat for about 2 hours* or until an inserted toothpick comes out clean.
7. Remove the lid and the dish towel, then let rest 15 minutes before serving.